Veal Scallopini Maryland

Recipe from

Oxmoor House


8 (1/4-inch-thick) veal cutlets
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup clarified butter
1/4 cup butter or margarine
1 1/2 tablespoons lemon juice
1 tablespoon dry white wine
1 tablespoon chopped fresh parsley
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
1 cup fresh crab meat, drained and flaked
2 ounces prosciutto ham, cut into 1/8-inch strips


Flatten veal to 1/8-inch thickness, using a meat mallet or rolling pin. Combine flour, salt, and pepper; mix well. Dredge veal in flour mixture.

Heat clarified butter in a large skillet over medium heat; add veal, and cook 2 minutes on each side or until lightly browned. Remove from pan, and keep warm.

Place 1/4 cup butter, lemon juice, wine, parsley, mustard, and Worcestershire sauce in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Add crab meat and ham, tossing until thoroughly mixed. Spoon mixture over cutlets to serve.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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